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Title: Chicken With Garden Salsa And Polenta
Yield: 4

Ingredients

  1 1/4 c  finely chopped plum tomatoes
      1 c  corn kernels
    3/4 c  finely chopped seeded
           -cucumber
    1/4 c  sliced green onions
      3 tb white wine vinegar
      2 ts minced seeded jalapeno
           -pepper
      1 tb chopped fresh basil
      1 ts extra-virgin olive oil
    1/2 ts sugar
    1/4 ts salt
    1/8 ts black pepper
      1    garlic clove; minced
      1    cooking spray
     16 oz skinless boneless chicken
           -breast ha; lves, (4 at 4 oz
      1 ts ground cumin
    1/8 ts black pepper
      2 tb vegetable oil
     16 oz polenta; cut into 12 slices
      1    basil sprigs; optional

Instructions

Combine first the tomatoes, corn, cucumber, onions, vinegar, jalapeno,
basil, olive oil, sugar, salt, 1/8 teaspoon black pepper and garlic in a
bowl, and let stand at room temperature, stirring occasionally.

Prepare grill; coat grill rack with cooking spray.

Sprinkle chicken with cumin and 1/8 teaspoon black pepper. Place chicken
on grill rack; grill 5 minutes on each side or until done. Remove from
grill; keep warm.

In a large nonstick skillet coated with cooking spray heat 2 tablespoons
oil over medium-high heat.

Add polenta; cook for 3 minutes on each side or until lightly browned.
Remove from pan; set aside and keep warm.

Arrange 1 chicken breast half and 3 polenta slices on each of 4 plates.
Top each serving with 3/4 cup salsa. Garnish with basil sprigs if desired.

Source:
""Dig in the Garden," Cooking Light Special Ed."
Copyright:
"1999 Recipe for Healthy Living (Cooking Light Special Edition)"

From Pat_H

Per serving: 629 Calories (kcal); 11g Total Fat; (15% calories from fat);
37g Protein; 95g Carbohydrate; 66mg Cholesterol; 217mg Sodium
Food Exchanges: 6 Grain(Starch); 3 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 1
1/2 Fat; 0 Other Carbohydrates

Recipe by: Cooking Light

Converted by MM_Buster v2.0n.

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